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Breakfast Cranberry Pumpkin Muffins

Breakfast Cranberry Pumpkin Muffins

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Submitted by ljohnsonis

Breakfast Cranberry Pumpkin Muffins recipe

YIELD

16 servings

PREP

30 min

COOK

40 min

READY

70 min

Ingredients

3 237
1 ¼ 237
CUPS ML SUGAR
1 ½ 7.5
TEASPOONS ML CINNAMON
1 5
TEASPOON ML BAKING POWDER
1 5
TEASPOON ML BAKING SODA
¾ 3.8
TEASPOON ML ALLSPICE
½ 2.5
TEASPOON ML SALT
½ 118
CUP ML BUTTER
2 ½ 591
CUPS ML CANNED PUMPKIN PURÉE
thick
2 2
LARGE LARGE EGGS
2 473
CUPS ML CRANBERRIES
fresh or frozen

Directions

Preheat oven to 350℉ (180℃).

In a large bowl, combine the flour, sugar, cinnamon, baking powder, baking soda, allspice, and salt.

Stir the ingredients to mix them well.

Add the butter, pumpkin, and eggs, strring the ingredients until they are just moist.

Stir in the cranberries.

Spoon the batter into 24 greased muffin cups.

Place the muffin tins in the hot oven.

Bake for 40 min. or until tester inserted in center comes out clean.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 86g (3.0 oz)
Amount per Serving
Calories 841 29% from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 16g 79%
Trans Fat 0g
Cholesterol 167mg 56%
Sodium 642mg 27%
Total Carbohydrate 47g 47%
Dietary Fiber 13g 51%
Sugars g
Protein 32g
Vitamin A 494% Vitamin C 23%
Calcium 12% Iron 40%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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